Easy Crock-pot Lasagna

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For the first six years of my marriage, I made lasagna from scratch. But it took for.ev.er. Especially the layering part. My ricotta cheese would never spread, the lasagna noodles were slippery and I was often splashing sauce on my face. I figured there had to be an easier way to make homemade lasagna.

And then it dawned on me one day. Why not make it in the crock-pot? (I know, I know, very obvious, right?) Using a slow cooker to make this delicious comfort food is less mess, super quick and great for days where I know I won't have much prep time for an evening meal. Here's how I do it.


Crock-pot Lasagna


Ingredients:


1/2 to 1 lb. ground beef
1 medium onion, chopped
4 cups jarred or homemade spaghetti sauce
8 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 Tbsp. chopped fresh oregano leaves
2 cups (8 oz) shredded mozzarella cheese

Directions:

1. Cook ground beef and onions and drain if needed. 

2. Combine ricotta, Parmesan cheese and oregano and set aside.

3. Combine ground beef and spaghetti sauce and spread a thin layer in the bottom of your crock pot. 

4. Layer on one-third noodles over sauce, breaking noodles to fit crock-pot if necessary. Spread one-third ricotta mixture over noodles and then sprinkle on one-third mozzarella cheese. Repeat layers twice: meat sauce, noodles, ricotta mix, mozzarella. You can also spread a thin layer of meat sauce over the top if you have any left to keep the noodles from getting too dried out.

5. Pour 1/2 to 1 cup water around the outside border of your layers to keep noodles moist.

Cook on low for 4-5 hours or until noodles are ready. Yum! Enjoy the picture of the lasagna above from Taste of Home--I forgot to take a picture of my finished product!

Shared at: The Better Mom, Raising Homemakers,

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